03/20/2012
02/08/2012
01/12/2012
a food fantasy scene - en chine
I am perched at the end of the stainless steel counter and wait with anticipation.
The young handsome chef looks over at me, and gives me a shy crooked smile. He pushes back his sleeves and turns his attention back to the sizzing hot wok.
His movements are confident, skillful and graceful. His muscles flex as he effortlessly tosses the wok. I am mesmorized by this vision.
One by one he tosses in the ingredients from the mise en place - so carefully prepared.
From the below the range, a fiery flame shoots up. My heart skips a beat.
The air is suddenly filled with a tantalizing, ambrosial aroma. I am yearning for a taste.
Finally, with a flourish, he slides the completed dish onto a waiting platter and presents it to me.
I carefully compose a bite. The flavors dance off my tongue and fill my mouth. I close my eyes as the pleasure of this dish transports me to a sublime state.
He is watching attentively. Our eyes meet. No words are exchanged. He smiles knowingly. Another masterpiece has been created.
Yes, I'm watching too many daytime soaps........ heehee! Okay, okay, I'll get to the food.
For today's lunch, Executive Chef of the award winning Shunde Sheraton, Chef Johnson He, has invited us into the intimate setting of the Sheraton Banquet Hall kitchen for a private cooking demonstration and lunch.
This kitchen is where meals are prepared for thousands participating in events in the Hotel's Banquet Hall. Fully stocked, and spacious enough to accomodate three large banquet tables for our group + one for a table of writers, photographers, and videographers from local media.
At our tables, the staff have washed and prepared some ingredients that Martin had picked up from the Wet Market - star fruit, water chestnuts, lotus root. The chefs had also provided some freshly picked fruit from a nearby market - dragonfruit, logans, kumquats, apples, grapes and plums.
The first demo was for the famous Shunde Fish Chowder. It iw a milky white soup with minced fish, shiitake mushrooms, bamboo shoots, black fungus, and water chestnuts. It is warm and soothing, and eases our hunger for the next course. The next dish was the most delicious Char Shiu Pork I had ever tasted - not dry and chewy like the ones hanging in the windows of Chinatown, but juicy, tender and sweet pieces of fat-full pork. I definitely indulged in many pieces of this! The next dish was Scrambled Water Buffalo Milk with Seafood, served on top of pieces of deep fried bread. Then members of our group were able to try their hand at making Sweet and Sour Pork. Lynne, created a beautiful and delicious dish to share with the group! The final dish was, Deep Fried Cantonese Wontons - shrimp and pork dumplings deep fried and served with dipping sauce. Everything is better when it is deep fried!
A few weeks after we got back from China, my friend Peggy sent me an article written from one of the journalist who attended our lunch. I'm not sure who wrote it, but it is someone from this group.......
12/27/2011
it is called a "wet market" cuz you might get wet - but it could be worse....
The morning of our second day, Chef Martin Yan takes our group to a local wet market in Shunde, China. If you want to get a sense of local culture, and local food - the wet market is where you can get an up close and personal view. In my case, my experience might have been a little TOO close, I emerged with stains on my clothes and smelling like fish - but happy, that all of my appendages (including head) are intact......
The market is located in a two-story building. As we enter, it is crowded with customers. We immediately see stalls and stalls of cut-up poultry, and people yelling. They are yelling at customers, yelling at their co-workers, yelling at each other, yelling at ME. Yup, somehow, I had already doing something wrong, because there is a man waving a large cleaver and yelling in my direction. What/Why??? Since the crazy yelling man is down the aisle from me, and too far to inflict harm to me, I shrug him off, and continue to browse the stalls displaying a variety of poultry, including black chickens, geese, and birds that were cut open with eggs still inside!!
I notice that it is almost time to meet the group back at the bus. Reluctantly, I make my way back downstairs.
I emerge from the entrance of the market, feeling exhilarated by what I have just experienced, but also so happy to be away from the crowds, the smell and the blood. I am muddy, wet, and smell fishy, and there is still the strong smell of the market lingering in my nose.
As the other members of the tour arrive at the bus, everyone had some crazy story to share about the wet market. Martin has also bought several of the exotic local items to share with the group during lunch.
Back to the Shunde Sheraton for a special lunch!
12/25/2011
people who eat together are....happy together!
After our garden visit, the group boards the bus and we go check in to our hotel, the Sheraton Shunde. The first five star hotel in Shunde, is luxurious and modern. We have about two hours before have to meet in the lobby to ..... eat again!
I'm finally able to shower, and wash away all the grime and exhaustion from travel. I am soooooo happy!!! Lucky for us, the Sheraton has spacious bathrooms with great water pressure. I want to stay in the shower forever. But I need to be considerate to my roommate, and we have more eating to do!
Dinner is at Happy Together Restaurant. It is more like a small village dedicated to eating vs. "just a restaurant." The entire Happy Together compound stretches over several acres - there are several restaurants, a few banquet halls, and private dining rooms. There is so much area to cover, that the wait staff actually wears rollerblades to deliver meals from the kitchen to the various private dining rooms.
There is a large fountain and large tanks near the entry full of live seafood - several types of fish (big ones!), lobsters, crabs, snakes, shrimp..... This is food at its freshest!! When an order comes through, the chef would grab a live snake, or any type of fish, and proceed to kill and prep it - with the same knife. For Chinese chefs - one knife fits all!
Dinner, has 16 courses: Shunde's Own Fish Chowder, Jiang Jiang Vinegar Sweet and Sour Pork Ribs, Steamed Fish with Pomelo Peel, Fragrant Lemongrass Prawns, Wok-Sauteed Pumpkin, Bitter Melon and Wood Ear, Pan-Fried Lotus Cake
Salt and Pepper Fresh Water Fish, Shunde-Style Creamy Seafood Stir-fry, Golden Crispy Scallops, Braised Fisherman's Farm-Raised Fish, Steamed Beef Shank with Bitter Squash, Stir-Fried Chinese Greens of the Day, Baked White Mountain Almond Buns, Crispy Purple Sweet Potato Rolls, BBQ Pork Puffs
For dinner, a very famous Shunde specialty - Special Ginger Milk Custard. This is made of a sweet syrup of old starchy ginger - ginger that has been harvested after many of the sugars have already turned to starch, with the milk of water buffalo that has been heated to about 95 C degrees. The process startes with the ginger syrup in a bowl, then ladle in warm water buffalo milk by starting close to the bowl, and slowly elevating the ladle up above the bowl to agitate and combine the mixture. Wait about 60 seconds, and the mixture will harden into custard that will float a ceramic soup spoon. Martin explained what is happening is a similar process to adding cornstarch to thicken sauces. I love this dessert -sweet, creamy and gingery spicy. I was almost going to lick my bowl, when Martin offered me his portion -Lucky me!! We also had plates of local fruits that Martin and his Staff had purchased from street vendors we saw during the day.
The evening ended with a fiery wok show in the kitchen for the VIP audience.
Our group left the restaurant, feeling very "Happy Together" - Happy to be eating such delicious, unique food together with wonderful new friends!!
12/21/2011
i've a feeling we're not in kansas anymore......
That first breath of air contains so many clues to what awaits you outside the airport.
My first breath in Hong Kong (after the fuel smell) was warm and muggy. I immediately felt too warm with my sweatshirt and boots. I could smell the faint aroma of Asian food coming from the clothing of the ground crew. As you enter the arrival gate, the airconditioned environment removes these clues, and you are back in a generic airport air.
As I dodged and passed through other travelers on my way to immigration I felt a rush of adrenaline. After sitting for 15 hours, it felt so good to move my legs! I was so excited to be starting my adventure in China, I almost start skipping!!
At the immigration counter, the agent checks my documents and stamps my passport. As he hands it back to me, I smile broadly and say, "this is the first stamp in my new passport!!!" I doubt he understood, but smiled back at me. (Yup, I'm such a dork!)
We collected our luggage and met the group in the arrivals lounge where Chef Martin Yan is waiting for us. He welcomes us to Hong Kong, and also tells us some interesting facts about the airport, Hong Kong, and about the adventure that is ahead of us. We all board a bus that will take us to the border where we will cross from Hong Kong, into Shen Zhen. More lines, more stamps in my passport - Hong Kong "departure" and China "entry." Since the handover in 1997, Hong Kong is technically China, but the "one country, two systems" is still a reality. HK residents have no issue going in and out of China, but residents of China have restrictions on entering Hong Kong. In fact, HK and the rest of China use different currency and censorship guidelines are also different. Facebook and my e-eats blog were available in HK, but blocked in China.
Our first meal is at ArYiLiangTong - which roughly translates to "second wife's soup." Martin explained that in agricultural areas, it was common for men to have more than one wife (more wives = more children = more hands to work in the field.) Often, the best way for a woman to catch the heart of a married man, was to be a better cook - in other words, "winning a man's heart through his stomach!"
This is our first meal, and the first thing we eat since our arrival in China - the anticipation!! The ladies wheel out a cart of little ceramic crocks. What tasty delights wait inside???
I made a promise to myself that on this trip I would try EVERYTHING. This very first dish was already presenting a challenge. I looked down at the little bird head looking at me, and sipped the soup around it. Yum! The warm broth warmed and comforted my tired body, and the broth was flavorful yet subtle, with many unfamiliar but delicious ingredients. Soon, more dishes followed:
Over lunch, we had a chance to meet some of the other members of the tour. Martin gave us a tutorial on how to use a Chinese "squat toilet" - thank goodness, because we encountered many of those (maybe too many!), We laughed and ate til our bellies were full.
After lunch Martin arranged for us to visit a nearby garden - formerly owned by a very wealthy man - beautifully landscaped with rocks, stained glass, and small ponds. We had an opportunity to walk off our lunch and take tons of pictures.
Our first group pictures - which includes some random local girls who were fans of the Willis, our resident "handsome, tall, Caucasian man" in the back.
12/19/2011
see, taste, discover - a journey to find inspiration!
Rewind to one month earlier.
A recent trip to LA, inspired me to do a cleanse - to detox my body from my daily abuse of gourmet yummies, and to also lose a few pounds before I went to visit my sister in Hawaii. About a week into this cleanse, I am invited to a dinner with VIP guest, Chef Martin Yan at the California Culinary Academy. Do I interrupt my joyous vegan/gluten-free diet of only fruits, veggies, and juice to dine with one of the most famous and established chefs in the world? Hell, YES!!
After a cooking demonstration and a tour of the school facilities, we sat down with Chef Martin Yan at the Technique Restaurant, for a dinner which was prepared and served by the students of the CCA. During our meal, Chef Martin chatted with the bloggers about his experiences and many of the current activities on his plate - new restaurant, new shows, etc. He mentioned that he was taking a group of people to China on a charity tour benefitting The Leukemia Lymphoma Society. My ears perk up! I reminded him that I had actually met him earlier this year at a Leukemia Lymphoma Society charity luncheon for my friend Rosemary Gong. It turned out that this trip to China was part of Rosemary's fundraising campaign!
Chef Martin casually says, "You should come too!" A seed is planted......
I start to ramble "It has been years since I have been to Asia, my parents are from Taiwan......"
Martin says, "You should add an excursion to Taiwan - I know some people there that I could introduce to you..." Seed sprouting.....
Martin continues, "I'm leaving for Beijing in two days, but if you have time to come by the office tomorrow, my staff can give you the details." Leaf, leaf, roots......
The next day I drive down to the San Mateo offices of Yan Can Cook. I walk into Martin's staff meeting complete with flowers, balloons and refreshments - the team is waiting for Martin's wife to get off the phone so they can give her a birthday surprise. Martin introduces me, and everyone shifts so I can join them. While we are waiting, I look around the office - every wall was covered with plaques, awards, honorary degrees, and pictures of Martin with everyone who is anyone in the culinary world. I had pinch myself to make sure that this was really happening.
Martin was leaving the next day to Beijing for business, but he spent the next two hours talking to me and showing me around the Yan Can Cook enterprise. Wow!
After I left the offices, I immediately called my family to discuss. This trip would be a huge financial outlay - as a freelancer, my stream of random projects barely covers monthly expenses, I would need to dip into my savings. I was leaving in 6 days to visit my sister for two weeks, getting major dental work ($$) while I was there, and would be leaving for this trip only a few days after I got back. Should I go to Taiwan? Should I stop by anywhere else? How long would I stay? Where would I stay? Would my friends and family be available during this time? Blah, blah, blah.....
Who was I kidding? This was an opportunity of a lifetime! And exactly what I needed. While my life is full of amazing experiences, I had been desperately looking for inspiration for the next phase of my life. What would be a better source of inspiration - than an adventure to new places, with new friends - and with interesting and delicious new foods?
The next few weeks were a blur - finalizing dates and destinations, contacting friends and family, visas, travel insurance, major dental work, Halloween, nephew's birthday, last minute preparations.........
And so there we were - at 11/11/11 at 11:11 - all of us with our eyes closed at that magical moment - making a wish, and about to embark on an adventure.........
Details of our adventure to follow...... stay tuned!!!!!
11/05/2011
Spam love
Yup, I must be in Hawaii, where residents consumer the most Spam per capita in the United States. Here, you can find Spam on the menu of Burger King and McDonalds, and Spam musubis in every case of pre-made food. Spam is everywhere!
For my nephew Trevor's 3rd birthday, my sister made her first attempt at making Spam Musubi. We did an informal survey of Spam Musubi-making tips. Musubi, typically refers to a riceball wrapped in nori (seaweed). Spam Musubi can be seen in various formats: like a nigiri sushi - rice on bottom, Spam on tip secured with a strip of nori, or like a sushi roll, with the Spam nestled between layers of rice, and enclosed in a sheet of nori. To make roll-type of musubo, you will need a Spam Musubi maker - which is just a rectangular rice press. They are sold in single and double size. A single will accomodate one slice of Spam, a double will hold two slices of Spam laid end to end.
We discovered that all measurements, ingredients and instructions for Spam Musubi are not exact, it all depends on your taste preferences.
A popular Spam-cooking recipe seems to be frying the spam with shoyu (soy sauce) and mirin (sweet Japanese rice wine) - other variations include sugar vs mirin, or just using teriyaki or oyster sauce. Other ingredients for Spam Musubi, may include furikake (japanese condiment - with flakes of nori - and can also include some sort of dried fish flakes, sesame seeds, and salt and sugar + MSG), eggs, and kimchee. Oh the possibilities!
Since this would be served to a soccer team of boys 5 yrs and younger, we went plain and simple - just plain fried Spam and rice wrapped with nori sheets.
We cut the low sodium Spam into approx 1/4-1/2" slices and threw them into a non-stick pan with no oil and cooked on medium heat. Since Spam is already pre-cooked, the length of time you cook depends on your preference of texture. Some we lightly cooked, some had a nice crunchy char on the outside.
We centered the nori into the Musubi Maker. Then add a layer of rice on the bottom, tap down with the Musubi Maker insert to even out.
I would say, our first attempt at Spam Musubi was a smashing success!
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